Lemon Panna Cotta

1 envelope (.25 ounces) unflavored gelatin 1/2 cup water1 quart half-and-half 3/4 cup sugarZest of 1 lemon 1/4 cup fresh lemon juice2 teaspoons vanilla extractSet aside 8 small custard cups.In small bowl dissolve gelatin in cup water. Let stand 5 minutes until soft.In medium saucepan, heat half-and-half, sugar and lemon zest until mixture is very hot, but not boiling, about 160 degrees. Remove from heat and stir in lemon juice and vanilla extract.Warm softened gelatin in microwave about 10 seconds or over hot water until it liquefies. Pour into cream mixture and stir until combined. Quickly strain mixture to remove any gelatin lumps and lemon zest.Divide cream mixture among 8 custard cups. Refrigerate 6 hours or overnight until firm. Garnish with your choice fresh fruit.Serves eight.Baker's Hint: Substitute other citrus, such as orange or tangerine, for the lemon.Nutrition values per serving: 276 calories, 14 g fat (9 g saturated fat), 4 g protein, 35 g carbohydrates, trace amount fiber, 45 mg cholesterol, 77 mg sodium.